Recipe in: Starters (Eggs)

Faux Poached eggs with Tortillas

Total time: 20 minutesA different twist on Heuvos Ranchero, poached eggs on a Greek olive/ham/tomato sauce, with cheesy tortillas to dip. This is even easier with Faux Poached eggs - and old restaurant trick.

Ingredients:

2 medium shallots

1oz (30gr) Prosciutto

2 tsp olive oil

3 tbs chopped Greek olives

8oz (240ml) tomato sauce

1 tsp basil

2 eggs

1 tsp olive oil

1 tortilla optional

2 tbs shredded cheese

Instructions:

The sauce: Roughly chop shallot, Prosciutto and olives.

Heat oil in a small saucepan. Add shallots and Prosciutto and sauté until starting to brown.

The proper way: Fill a large skillet with water. The water should be 1 1/2 - 2 inches deep. Heat water over medium-high heat.

Add 1 tbs vinegar.

When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg.

With regular spoon scoop some hot water over tops of eggs.

Poach for 4 minutes or until white is set but yolk is still very soft. Remove eggs with a slotted spoon.

To finish: Divide the sauce between two soup plates/flattish bowls.

Place an egg on top; cut the tortilla into wedges and add to bowls. Serve.

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?